Lunch Recipe

Chopped Vegetable Salad with Beans

Different, easy, and refreshing. Keeps well.

INGRIDIENT

1 (15 ounce) can cannellini beans, drained and rinsed

2 small green bell peppers, cut into bite-size pieces

1 cucumber - peeled, seeded, and cut into bite-size pieces

2 cups chopped red cabbage

1 ½ cups roughly chopped radishes

¼ cup extra-virgin olive oil

¼ cup fresh lemon juice

1 tablespoon honey

½ teaspoon salt

¼ teaspoon ground black pepper

1 (8 ounce) package feta cheese, cut into small cubes

¼ cup chopped flat-leaf parsley

DIRECTION

Step: 1

Mix cannellini beans, green bell peppers, cucumber, red cabbage, and radishes together in a bowl.

Step: 2

Whisk olive oil, lemon juice, honey, salt, and black pepper together in a bowl; pour our salad and toss to coat. Cover bowl and refrigerate 2 hours to overnight.

Step: 3

Remove cover and top salad with feta cheese and parsley.

NUTRITION FACT

Per Serving: 203 calories; protein 6.8g; carbohydrates 14.6g; fat 13.3g; cholesterol 25.3mg; sodium 587.4mg.

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